Artificial Food Coloring Free Brussels Sprout Salad with Pomegranate and Walnuts
This vibrant salad is a showstopper on any table — shaved Brussels sprouts layered with crisp apple, jewel-like pomegranate arils, crunchy walnuts, and fresh parsley, all tied together with a golden tahini dressing. Every single ingredient here is exactly what it sounds like: real produce, pantry staples, and nothing that comes with a dye number attached. That matters more than people realize, because artificial colorings have a way of sneaking into bottled dressings, flavored nuts, and even dried fruit — none of which you'll find in this recipe. The dressing itself is a quiet star, blending olive oil, lemon juice, honey, turmeric, and ginger into something bright and warmly spiced without relying on any shortcuts. Letting the dressed sprouts rest for ten minutes before adding the remaining ingredients is a small step that makes a big difference, softening the raw bite and letting all those flavors settle in. It's the kind of salad that looks like it came from a restaurant but comes together in one bowl with a sharp knife and a whisk.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, tough outer leaves removed
- 1 medium apple, cored and thinly sliced
- ¾ cup pomegranate arils
- ½ cup dry-roasted walnuts, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Trim the stem end of each Brussels sprout and halve them lengthwise. Place each half cut-side down and slice crosswise as thinly as possible — about 1/8-inch slices — using a sharp knife or mandoline, until all sprouts are shaved. Transfer to a large mixing bowl.
- 2
In a small bowl or jar, whisk together the olive oil, lemon juice, tahini, honey, turmeric, ginger, garlic, salt, and black pepper until smooth and emulsified.
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